Description
| Ingredients | |
|---|---|
| 1 cup | Raw rice (pachai arisi) |
| ¼ cup | Urad dhal(ooluntham paruppu) |
| 3 tsp | Salt (as per taste) |
| 4 cup | Oil (for deep frying) |
Instructions
The quantity is a bit less than quarter (1/4) cup for urad dhal. I am not able to enter it above.
Wash and Soak raw rice and urad dhal in water for about an hour.
Drain the water and grind them Finely by adding half a cup of water now and then.
After about fifteen minutes it should have gotten grinded finely.
Transfer the batter to a vessel.
Add salt to taste and mix the batter well.
Heat oil in a wok.
Once the oil is heated take a small laddle / spoon and pour the batter in them.
After a minute it will raise like pooris and the ends will be like petals of a flower.
Now flip it over for a minute to let the other side cook.
Drain the oil and keep it on a plate lined with paper towel.
Transfer to a serving plate.
Notes
The ratio for rice and urad dal should be exact, else it will get hard.
Urad dhal should be a bit less than a quarter (1/4) cup.
After it is prepared it is white in colour and soft in nature.
Serve hot with tomato chutney.
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